AC Food & Beverage - Business Class - International (Jul 2021 - ???)
Jun 23, 2022, 4:34 pm
#392
Join Date: May 2005
Location: YOW
Programs: AC-SE100K MM, BA-S HH-D, MB-G LT Sil, IHG-Plt, Nexus, Global Entry
Posts: 3,837
CMN-YUL 18-June. White wine choices quite poor. A Chardonnay and an off-dry German Riesling. Commented to the SD when she came round and she took note. Agreed with me that there was no dry white choice for an ABC person (anything but chardonnay). Champagne was a nice consolation.
PS Menu-choice taker got the seats mixed up and called the gentlemen seated behind me by my name (first order taken). No harm done. We both had the tasty beef.
PPS Over half the front cabin were US citizens on vacation travel, as observed from passports in hand and scattered accents.
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13F
PS Menu-choice taker got the seats mixed up and called the gentlemen seated behind me by my name (first order taken). No harm done. We both had the tasty beef.
PPS Over half the front cabin were US citizens on vacation travel, as observed from passports in hand and scattered accents.
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13F
Jun 25, 2022, 5:29 am
#393
Join Date: Jun 2012
Location: New England
Programs: American Gold, Marriott Gold, Hilton Silver
Posts: 5,706
June 21, 2022
YVR-SYD
AC33
Boeing 787-9
Meal: Dinner, Breakfast
Champagne offered was Laurent-Perrier.
Menu:
Orders were taken by order of status while on the ground. Because I have no status with AC, I was one of the last passengers to have my order taken. I think they catered this flight well, as I chose and received the lamb option (as did most of the cabin). The lamb was slightly overcooked but still edible albeit mildly dry. This was all served at the same time on a single tray due to it being served after midnight (departure city time). Prawns in the appetizer were cut in half lengthwise so someone's saving a few bucks
(although, looking upthread, it appears that three prawns is standard and that cutting them in half in this case improved the presentation)
A bread roll was offered and was gladly accepted, but it was after I took this pic.
Breakfast:
They served the A-D side before the G-K side so they ran out of omelettes before reaching the rear of the cabin on the G-K side. Good thing I was sitting in 6D! (Breakfast was served front to back, not by status)
YVR-SYD
AC33
Boeing 787-9
Meal: Dinner, Breakfast
Champagne offered was Laurent-Perrier.
Menu:
Orders were taken by order of status while on the ground. Because I have no status with AC, I was one of the last passengers to have my order taken. I think they catered this flight well, as I chose and received the lamb option (as did most of the cabin). The lamb was slightly overcooked but still edible albeit mildly dry. This was all served at the same time on a single tray due to it being served after midnight (departure city time). Prawns in the appetizer were cut in half lengthwise so someone's saving a few bucks
(although, looking upthread, it appears that three prawns is standard and that cutting them in half in this case improved the presentation)A bread roll was offered and was gladly accepted, but it was after I took this pic.
Breakfast:
They served the A-D side before the G-K side so they ran out of omelettes before reaching the rear of the cabin on the G-K side. Good thing I was sitting in 6D! (Breakfast was served front to back, not by status)
Last edited by diburning; Jun 25, 2022 at 5:34 am
Jun 26, 2022, 5:20 am
#394
Join Date: Aug 2014
Location: YYC
Posts: 2,082
Menus don't seem to be very dynamic eastbound TATL so I tried the lamb again. Couldn't reasonably asked for it to be more appropriately cooked. Too bad we sat on the ground at YYZ for two hours blowing my connection in VIE.
Jun 26, 2022, 6:51 am
#396
Join Date: Apr 2004
Location: Toronto
Programs: AC SE 1MM, Bonvoy Lifetime Titanium Elite
Posts: 921
CMN-YUL 18-June. White wine choices quite poor. A Chardonnay and an off-dry German Riesling. Commented to the SD when she came round and she took note. Agreed with me that there was no dry white choice for an ABC person (anything but chardonnay). Champagne was a nice consolation.
13F
13F
Been like that for a while now, I've mentioned it to the SD on all of my flights just to get the number of complaints up
Last week, the SD said "didn't we have this conversation last month" so I guess I'm approaching broken record status 
Jun 26, 2022, 8:58 am
#397
FlyerTalk Evangelist
Join Date: Mar 2005
Location: YYZ
Programs: AC*SE 2MM
Posts: 16,791
I like the riesling. It's nice to have a non-"neutral" white wine choice for a change.
If you don't like those choices, stick to the champagne... although it is almost half chardonnay
If you don't like those choices, stick to the champagne... although it is almost half chardonnay
Jul 1, 2022, 11:17 am
#398
Join Date: May 2005
Location: YOW
Programs: AC-SE100K MM, BA-S HH-D, MB-G LT Sil, IHG-Plt, Nexus, Global Entry
Posts: 3,837
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13F
Jul 1, 2022, 12:20 pm
#400
Join Date: Nov 2018
Location: Vancouver
Programs: AC SE100K 1MM, FB Platinum, Bonvoy Platinum Elite, IHG Gold Elite, Hilton Gold
Posts: 1,651
Jul 1, 2022, 12:54 pm
#402
Join Date: Mar 2001
Location: Toronto, ON
Programs: AC 75K
Posts: 6,371
Jul 1, 2022, 1:10 pm
#403
Join Date: Nov 2006
Programs: AC 75k
Posts: 61
MXP-YUL, FA advised against the Riesling as too sweet, but the chardonnay was still quite fruity. Chose the halibut, covered in a soggy batter with way overcooked broccoli. No idea who the CSD is, she didn't introduce herself.
Jul 9, 2022, 6:51 am
#404
Join Date: Oct 1999
Location: New York
Posts: 7,412
AC 804 YVR-DUB June 2022
June 2022
Air Canada Signature Business Class
AC 804 Vancouver to Dublin
Beverage with a bag of almonds
Dinner
Served shortly after take-off
Appetizer
*Prawns, Little Gem lettuce, pickled chili peppers, cilantro, spicy mayonnaise
Served with quinoa and vegetable salad and warm bread
Main Course
*Lamb sirloin with gremolata, Boulangčre potatoes, Brie, , broccolini
Paris well with Henry of Pelham Cabernet Merlot, Niagara Peninsula, Canada
Butter chicken, basmati rice with peas, okra masala
Paris well with Long Valley Ranch Chardonnay, Motnerey, Canada
Roasted Salmon, harissa sauce, couscous, cauliflower
Pairs well with Mas de Lunčs Languedoc, France
Vegan lentil pasta, herb tomato sauce, roasted mushrooms, pearl onions, kale, chickpeas
Pairs well with Truco Red Blend, Mendoza, Argentina
Cheese & Dessert
Oka, Cheddar, Brie, grapes, crackers
Fresh seasonal fruit
*Carrot cake
Served with espresso, cappuccino, coffee and a selection of teas
A selection of packaged snacks is always available in our galley
Breakfast
Served approximately 1 hour and 15 minutes prior to landing
Fresh seasonal fruit
French Emmental, Cheddar, Brie, tomato, crackers
Muesli, apples, raisins, coconut, pumpkin seeds
Croissant, butter, jam
*Hawksworth signature dish
Veronique Rivest “Recommends”
Dine on Demand
Should you wish to maximize your sleep or work time, please let us known before departure and we’ll set your dinner aside for you to have later during the flight
2 210C004- 800,802,804,806,808,850,854,856,858,860,862,864,86 6,968
Note: Got a very experienced Vancouver-based screw and dinner was served efficiently.
Dinner was pretty much served course by course now, and mixed nut service is still replaced by a bag of packaged almonds typically found on all Air Canada’s flights.
Main course is still served in casserole dish, and I love the Hawksworth’s lamb sirloin. I prefer leaner cut of meat now and the lamb sirloin remains tender despite going through all these cooking and reheating. The chimichurri type sauce is excellent.
Dessert service was confusing as usual and the F/A told me that I could not have all three dishes, which was unacceptable especially the smallness of the meals during this Covid-19 time. The official policy according to her is Cheese and either fruit bowl or cake. Will it really break Air Canada if all three are offered like most premium airlines these days. They are all pre-plated now and the cheese and fruit board has not been reintroduced yet. Sadly the carrot cake was not good, and I did now know how it was a signature Hawksworth dish. It tasted worse even than a typical supermarket carrot cake.
I also want to add that a hot breakfast should be offered on West Coast/Calgary to Europe flight, and it is a eight hour flight. This continental breakfast was just strange with random components put together. The cheese plate was just out of place. Will Covid-19 spread in the cabin, if they offer freshly warmed croissants and Danish again, instead of this nasty plastic-wrapped croissant? I ate it because I was hungry. This West Coast to Europe catering was sad.
Air Canada Signature Business Class
AC 804 Vancouver to Dublin
Beverage with a bag of almonds
Dinner
Served shortly after take-off
Appetizer
*Prawns, Little Gem lettuce, pickled chili peppers, cilantro, spicy mayonnaise
Served with quinoa and vegetable salad and warm bread
Main Course
*Lamb sirloin with gremolata, Boulangčre potatoes, Brie, , broccolini
Paris well with Henry of Pelham Cabernet Merlot, Niagara Peninsula, Canada
Butter chicken, basmati rice with peas, okra masala
Paris well with Long Valley Ranch Chardonnay, Motnerey, Canada
Roasted Salmon, harissa sauce, couscous, cauliflower
Pairs well with Mas de Lunčs Languedoc, France
Vegan lentil pasta, herb tomato sauce, roasted mushrooms, pearl onions, kale, chickpeas
Pairs well with Truco Red Blend, Mendoza, Argentina
Cheese & Dessert
Oka, Cheddar, Brie, grapes, crackers
Fresh seasonal fruit
*Carrot cake
Served with espresso, cappuccino, coffee and a selection of teas
A selection of packaged snacks is always available in our galley
Breakfast
Served approximately 1 hour and 15 minutes prior to landing
Fresh seasonal fruit
French Emmental, Cheddar, Brie, tomato, crackers
Muesli, apples, raisins, coconut, pumpkin seeds
Croissant, butter, jam
*Hawksworth signature dish
Veronique Rivest “Recommends”
Dine on Demand
Should you wish to maximize your sleep or work time, please let us known before departure and we’ll set your dinner aside for you to have later during the flight
2 210C004- 800,802,804,806,808,850,854,856,858,860,862,864,86 6,968
Note: Got a very experienced Vancouver-based screw and dinner was served efficiently.
Dinner was pretty much served course by course now, and mixed nut service is still replaced by a bag of packaged almonds typically found on all Air Canada’s flights.
Main course is still served in casserole dish, and I love the Hawksworth’s lamb sirloin. I prefer leaner cut of meat now and the lamb sirloin remains tender despite going through all these cooking and reheating. The chimichurri type sauce is excellent.
Dessert service was confusing as usual and the F/A told me that I could not have all three dishes, which was unacceptable especially the smallness of the meals during this Covid-19 time. The official policy according to her is Cheese and either fruit bowl or cake. Will it really break Air Canada if all three are offered like most premium airlines these days. They are all pre-plated now and the cheese and fruit board has not been reintroduced yet. Sadly the carrot cake was not good, and I did now know how it was a signature Hawksworth dish. It tasted worse even than a typical supermarket carrot cake.
I also want to add that a hot breakfast should be offered on West Coast/Calgary to Europe flight, and it is a eight hour flight. This continental breakfast was just strange with random components put together. The cheese plate was just out of place. Will Covid-19 spread in the cabin, if they offer freshly warmed croissants and Danish again, instead of this nasty plastic-wrapped croissant? I ate it because I was hungry. This West Coast to Europe catering was sad.
Last edited by Adam Smith; Jul 9, 2022 at 7:57 am Reason: Move content to appropriate thread
Jul 9, 2022, 10:57 am
#405
Join Date: Jul 2005
Location: NYC
Programs: UA-1K MM, AA-Gold, DL-Silver, AS-MVP
Posts: 2,520
I also want to add that a hot breakfast should be offered on West Coast/Calgary to Europe flight, and it is a eight hour flight. This continental breakfast was just strange with random components put together. The cheese plate was just out of place. Will Covid-19 spread in the cabin, if they offer freshly warmed croissants and Danish again, instead of this nasty plastic-wrapped croissant? I ate it because I was hungry. This West Coast to Europe catering was sad.